One of the hardest parts of being corn free has been cornbread. I really, really, really like cornbread.
I have been on a mission since Natalia was 11 months old (she is now three) on figuring out something that tastes a LOT like cornbread, just without the corn. As you can imagine, that is not the easiest thing to do. You can’t really make something without its key ingredient. But, I have been trying for a great alternative all the same.
I have come up with some pretty good things. Rice flour bread that was begging to be drizzled with molasses and eaten for breakfast (why YES that is the best way to have cornbread) or served beside chili. But, it is still not quite there.
Not really able to stand alone, I have used my experiments to make pretty decent Tamale Pie, Mini Hot Dog Bites, and did heavily flavored cornbread where they taste good enough that the lack of cornbread isn’t quite as obvious. My basic theory is if you can’t join them, beat them. I can’t always get the texture the same, but I can punch in a lot of flavor.
So, when I wanted some corn muffins the other day, I figured I should make them with garlic and chives. They were delicious! Cornbread? No. But very yummy little muffins. They would be great alongside soup, salads, or (as pictured below) spread with some guacamole and eaten as a snack.
- 1⅔ cups rice flour
- ¼ cup ground golden flax seed
- 1⅔ cup water
- 2 Tablespoons white balsamic vinegar (don't sub stronger vinegars as the taste will overpower)
- ¼ cup organic palm shortening, soft but still solid
- 2 Tablespoons chopped chives
- 1 teaspoon garlic powder
- 1½ Tablespoons sucanat or sugar
- ½ teaspoon + ⅛ teaspoon baking soda
- 1 scant teaspoon salt
- Mix the rice flour, flax seed, water, and vinegar together and let sit at least 30 minutes.
- Preheat the oven to 450 degrees. Prepare a mini muffin pan (or 2 of they only hold 12 muffins) by oiling or lining with mini cupcake liners.
- Stir the shortening and chives into the flour mixture. This will take some time and the batter will be thick.
- Mix together the salt, baking soda, sugar or sucanat, and garlic powder. Sift over the batter and combine.
- Quickly fill the muffin tins with a generously round tablespoon of batter. Work quickly as the baking soda and vinegar have already started to bubble.
- Bake for 12-15 minutes until a knife inserted into the center of the biggest muffin comes out clean.
- Remove and let cool for a few minutes. These are best served warm.
Gluten Free Wednesdays@ The Gluten Free Homemaker